Process of producing a pale chill-proof beer.



lb ullwhomlt't may concern,- J i i Be it known that I, FRANK H. WAGE- s atin No Drawing.

beer.

In this process the mash method (inversion of malt and malt adjuncts) generally used in the roduction of beer, may be applied and t e drawing of .wort (extract from malt and malt adjuncts) completed by running the same from the wort strainer into the brew kettle.

The total quantity of wort necessary for a brew is produced from a first and a second Wort. The first wort is brought to boiling and boiled until a thorough coagulation of albumen, indicated by a flaked appearance, is noticeable. Two and one-halfper cent. or more, of the entire quantity of hops to be given the brew is then added and boiled with the first wort for a period of ten min-. utes, or longer if desired. Flhis first wort, together with the added hops, is then de livered toa vessel, called a hop strainer, and left there to settle until its temperature has receded to" approximately one hundred and ninety degrees Fahrenheit. The wort is then filtered through the aforesaid hops and also, if desired, through a specially constructed filter inlaid with fresh hops, and therefrom delivered to the coolers and thence to the fermenter. The second wort is brought to boiling and boiled until a thorough coagulation of albj inen, indicated by a flaked appearance, is noticeable. Two and one-half per cent. or more, of the entire quantity of hops to be given the brew is then added and boiled with the second therefrom deliver d back to the brew kettle,

mechanically or by gravity? After this secseiner n, WAGEMANN, or DES Memes, IOWA.

'I- Specification of Letters Patent. 1 Application filed :November 13, 69.

' H I Business or rnozoncme A PALE 'cnzLL-rnoor BEER.

v Patented Feb. 15, 1915.66). Serial No. 527,965.

0nd wort, settled and filtered, is back in the brew kettle it is boiled with the remaining quantity of hops, the same being added at untervals, When the desired concentration [of extract, in this'second wort, is attained,

.y evaporation, it is cooled and delivered to the fermenters in the ordinary manner,

By this process, the settling and filtering of the worts in their "respective ercentages of hops, large quantities of al umen are separated and removed and as this occurs to the second wort .prior to its boiling, for evaporation, with the principal quantity of hops, it is obvious that the albumen separated and removed therefrom is prevented from going back into solution, The albumen being removed, in the manner above ,de scribed, the beer made-from thecombined worts may be submitted to any low temperature, necessary for general use, without showing albumen turbidity. The first wort being delivered to the fermenters, in which the yeast is awaiting it, will give the yeast a vigorous start to ferment before the second wort, which is light in extract and poor in nourishment, is united with the first, thus giving the yeast used strength against contamination by bacteria.

The theory of this process for producing a pale beer is based upon the fact that thefirst wort, being the heavy extract of the entire brew, is not given a chance to caremelize within its ten minutes of boiling and, in the second lace, the first wort is not subjected to the clie'mical action which the principal amount of hops has thereon. The ordinary subsequent treatment of the two worts, united in the fermenters as hereinbefore described, will produce a pale, golden colored and chill proof beer,

Having thus described my process what I claim and desire to secure by Letters Pattent of the United States, is-

1. The process of producing a chill proof beer consisting of boiling the wort with a small percentage of hops and settling and filtering the same and removing large quantities of albumen therefrom before the wort is boiled for concentration, with the principal quantity of hops, substantially as described herein.

2. The processof producing a pale, chill proof, beer consisting of dividing the wort its and boiling the first wort with a small per-- centage of hops, settling and filtering the same and delivering the filtered Wort to the fermenter; boiling the second wort with a small percentage of ho s and settlin and :filtering the same, dellvering the fi tered to the ermenter Where it is united with the I first wort, substantially as described herein.

3. The process of producing a pale, chill proof, beer consisting of dividing the wort and boilin the first wort with a small perfcentageo hops, settling and filtering the same, running the wort through a second filter inlaid With fresh hops and deli-vering the wort 'to the fermenter; boiling the second wort with a small percentage of hops, settling and filtering the same, running the wort through a second filter inlaid with fresh hops, boiling the wort with the rincipal quantity of hops, cooling and hering the same and delivering the wort to the fermenter where it is united with the first wort, substantially as described herein.

FRANK H. WVAGEMANN;

Witnesses:

ELIZABETH 0. B0B, ZELL G. Ron. 

